Thxs ieat, I appreciate the compliment. I'm always experimenting so the recipe changes constantly. You can duplicate what I've done quite easily with almost any recipe. It just takes a little practice and some patience.
I can get any dough recipe to look like that by doming or rimming the edge of the pizza against the broiler while it's running. This is done after the bake if you haven't gotten the desired browness on top. My oven browns the very top of the crust too quickly but not the sides of the rim, so I have to resort to using this technique. Here's the link to the technique. Look at the last 3 pictures to see the difference b/t not "rimming" and rimming the pie against the broiler. http://www.pizzamaking.com/forum/index.php/topic,10783.0.html
The specific recipe I used above is a modified jeff varasano recipe. If you are new to pizza making and don't have a scale or a mixer, I have posted a recipe and hand kneading technique that is very similar to the recipe used to create those pies in this thread. It can be found in the link below. It's a lengthy read but worthwhile for the beginner. Just pick out the recipe for the flour you are using and follow the hand kneading technique and you should get a decent pie. Also use the rimming technique to get the extra browning.http://www.pizzamaking.com/forum/index.php/topic,10789.0.html
ieats, the Lehmann dough recipe is also a great recipe. It is the most popular recipe and can be found in the link below. You can also use this recipe with the hand kneading techniques I've described and the rimming technique to make your pies look like mine. http://www.pizzamaking.com/forum/index.php/topic,576.0.html
Good luck and do post up some pictures of your pizzas good or bad. Oh yeah, are you using an electric or gas oven?